Campfire Cuisine

Complement your campout spread with a gourmet version of a summertime staple.

By Patty Curtis
From Reader's Digest
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Campers today want fresh, local food, such as buffalo in Montana and conch in the Florida Keys, says Mike Gast of KOA Kampgrounds. At some sites, you can even have restaurant meals delivered to your tent, and campsite convenience stores offer gourmet foods for your grill or RV kitchen. Grab some corn and try this recipe, from Boston chef Daniel Bruce in Cooking on the Road With Celebrity Chefs.

Barbecued Sweet Corn on the Cob

You Will Need
1/2 cup tomato purée
2 tablespoons molasses
1 teaspoon kosher salt
1/4 teaspoon ground white pepper
3 tablespoons soy sauce
1 teaspoon chopped garlic
2 tablespoons balsamic vinegar
3 tablespoons olive oil
1 teaspoon finely chopped fresh oregano
8 ears corn, shucked

What to Do
1. Preheat grill to medium high. Place everything but corn in mixing bowl. Whisk together until blended.

2. Brush marinade over corn and place on grill. Mark all sides, turning until cooked, about 3 minutes per side.

3. Remove from grill; brush with extra sauce.

Serves 8.

From Cooking on the Road, edited by Anne de Ravel (Woodall's)
From Reader's Digest - August 2006
 
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